Recipe if anyone is interested.
Chipoltle insired Chicken
1 1/4 cup ancho chili spice or Ancho Chilis soaked for at least 12 hours
1 (7 oz.) can chipotle peppers in adobo sauce
1 red onion, coarsely chopped
6 cloves garlic
2 tsp. cumin
2 tsp. dried oregano
Salt and freshly ground black pepper
1/4 cup canola oil, plus more for oiling the cooking surface
5 lbs. boneless, skinless chicken thighs , trimmed
1. Strain adobo sauce into a small bowl, discarding peppers or reserving for another use. Press down on the peppers to extract as much liquid as possible (you should have at least ¼ c.). For an especially spicy dish, add chipotle pepper seeds to taste. Add strained liquid to the food processor.
2. Add Ancho chili spice or anco chilis (Split open each softened ancho chile and rinse the inside to the stem and all seeds (wearing gloves is recommended). Place in the bowl of a food processor or blender.)
3.Add red onion, garlic, cumin, oregano, 2 T. salt, and 2 tsp. pepper to the food processor. Pulse several times until a coarse paste develops.
4.With the motor running, pour ¼ c. canola oil through the feeding tube and continue to process until smooth. You should have two cups of marinade. Add water to make up to at least 2 cups
Pleace marinade and chicken in sealable plastic bag, mash around, let sit overnight or as long as possible. I also poke holes in the thighs with my thermometer to let the marinamde get in there.
To cook on a grill, indoor grill pan, or cast iron skillet (preferred method for dark meat), preheat over medium-high heat. Coat with 2 T. canola oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165°F on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 - 2 T. oil to your grilling surface between batches.
To bake in the oven (preferred method for white meat), preheat oven to 400°F. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.